In a large saucepan, sauté garlic and onion in 1 tablespoon oil over medium heat until onion is translucent. (Reserve rest of oil for later use.) Add bell pepper, stirring constantly. Add beans, tomatoes, chiles, and spices. Turn heat down to low and let simmer for 15 minutes uncovered.
Pre-heat oven to 450 degrees F.
Spread thin layer of refried beans on to each tortilla. Top with rice and bean mixture. Fold each side of tortilla towards each other and roll to form a closed burrito. Brush each burrito lightly with remaining oil.
Place burritos on nonstick or lightly greased cookie sheet.
Bake for 20-25 minutes or until golden brown.
Let cook slightly, then top with guacamole, salsa or any other toppings you like. Enjoy!

I put Gimme Lean sausage in the mix and omitted the rice and pinto beans in the actual mixture. I made the Homemade Tortillas (super easy!) from this website and paired the chimichangas with brown rice (spiced with paprika, chili powder, garlic salt and pepper) and refried black beans (with a little horseradish and garlic salt thrown in there). My partner said this was the best meal I have ever made (we've been together for 4 years and I do all the cooking) which is a pretty great stamp of approval.

I received so many compliments after I made these for a couple of close friends. They absolutely loved them.

I omitted the rice (I didn't see any need for it), I added black olives to the mix and I added salsa to the inside of the changas so that they would be able to be eaten with our hands. I served them each with a generous smudge of homemade guacamole (another VegWeb recipe).

My kitchen is now stalked with the ingredients to make these again and again!

I've made these many times now, this last time without rice, and i think they are indeed better that way. thanks !

OH yes! I don't know why I forgot to review this. These rock and I've made them a couple of times.

I made these with a mix of onion, garlic, cilantro, cumin & chili powder, black beans, corn, rotel and FYH jack cheese. Brushed with pretty of EB before baking. Completely delicious with ranchero sauce and avocado on top. These also freeze well! Just bake them in the oven like a burrito to restore thei crispy texture.

I received so many compliments after I made these for a couple of close friends. They absolutely loved them.

I omitted the rice (I didn't see any need for it), I added black olives to the mix and I added salsa to the inside of the changas so that they would be able to be eaten with our hands. I served them each with a generous smudge of homemade guacamole (another VegWeb recipe).

My kitchen is now stalked with the ingredients to make these again and again!

Yum yum yum!! This was so great! I love Mexican food but since going vegan it's hard to find any that isn't loaded with cheese. This recipe was so good, my omni boyfriend loved it (although he did add some cheese to his...boo...but it's a big step for him to enjoy a vegetarian meal!) I realized too late that I didn't have any rice but it was just fine without it without it. I also used kidney beans and refriend pinto beans in addition to the black beans, and it worked. I have a lot of leftovers, I think in total this will make us 5 good sized chimichangas. I found these great tortillas at Trader Joes that were clearly marked as vegetarian and I read the ingredients and they look totally vegan, so I will now be making this recipe all the time!

Cool. I love how much this makes and how you can use the leftovers in about a billion different ways. I make soft tacos, hard tacos, Mexican pizzas...all kinds of stuff.